Mini Peaches n’ Cream Crumble Cheesecake
Peaches n’ Cream Crumble Cheesecake is the perfect blend of creamy, fruity, and buttery. It starts with a classic graham cracker crust, filled with a velvety vanilla bean cheesecake that’s laced with a gooey, sweet-tart peach filling. A golden cinnamon crumble adds crunch on top, and it’s finished with a cloud of homemade cinnamon whipped cream and even more juicy peaches. Every bite is layered with texture and flavor—rich, refreshing, and made for summer.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Graham cracker crumbs
Salted butter
Peaches
Brown sugar
Maple syrup
Cinnamon
Salt
Lemon juice
Cornstarch
Water
All-purpose flour
Old-fashioned rolled oats
Cream cheese
Granulated sugar
Eggs
Greek yogurt (substitution: sour cream)
Heavy cream
Vanilla bean paste or extract
Powdered sugar
Why You’ll Love a Mini Peaches n’ Cream Crumble Cheesecake:
Creamy, Velvety Cheesecake Filling: Made with rich cream cheese and vanilla bean, the base is ultra-smooth and perfectly tangy.
Gooey Peach Swirl: A thick, sweet-tart peach filling is swirled into the cheesecake for juicy flavor in every bite.
Golden Graham Cracker Crust: The classic buttery crust adds crunch and balances the soft, creamy layers above it.
Cinnamon Crumble Topping: A crisp, golden crumble baked right on top adds warmth, texture, and a hint of spice.
Topped with Cinnamon Whipped Cream: A generous swirl of homemade cinnamon whipped cream brings a light, airy contrast to the rich filling.
Perfect for Summer Gatherings: This dessert feels light yet indulgent—ideal for backyard dinners, birthdays, or any warm-weather celebration.
Tips for Making a Mini Peaches n’ Cream Crumble Cheesecake:
Use Room Temperature Ingredients: Make sure your cream cheese, eggs, Greek yogurt (or sour cream), and heavy cream are at room temp before mixing—this helps create a smooth, lump-free filling.
Cook the Peach Filling Until Thickened: Simmer the peaches until the mixture is jammy and reduced. A thicker filling prevents the cheesecake from becoming watery.
Don’t Skip the Cornstarch in the Filling: It helps bind the peach layer so it sets properly when baked into the cheesecake.
Bake in a Water Bath or Use a Pan of Hot Water: This helps regulate the oven temperature and keeps the cheesecake from cracking.
Let the Cheesecake Cool Gradually: Turn off the oven and let it sit inside with the door slightly ajar for about 1 hour to avoid sudden temperature changes.
Chill Overnight for the Best Texture: The cheesecake needs time to set fully—overnight in the fridge gives you clean slices and a firm, creamy consistency.
Add the Whipped Cream Just Before Serving: For the fluffiest topping, make the cinnamon whipped cream the day of and pipe or spoon it on right before serving.
Top with Peaches Last: This keeps the textures vibrant and the fruit from softening too much in the fridge.
How to Store a Mini Peaches n’ Cream Crumble Cheesecake:
Refrigerator: Store the cheesecake in an airtight container or covered tightly with foil or plastic wrap in the fridge for up to 4–5 days. For the best texture, wait to add whipped cream and fresh peach toppings until just before serving.
Whipped cream storage: If you’ve already topped the cheesecake, loosely tent it with foil to avoid flattening the whipped cream. Alternatively, store the whipped cream separately in the fridge and re-whip slightly if needed before using.
Freezer: You can freeze the cheesecake (without the whipped cream or fresh peaches) for up to 1 month. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge and add toppings just before serving.
Serving tip: For clean slices, use a sharp knife dipped in hot water and wiped clean between cuts. Add a fresh swirl of whipped cream and crumble topping after slicing if needed.
FAQs:
Q: Can I make this cheesecake ahead of time?
A: Yes! The cheesecake can be made 1–2 days in advance. Wait to add the whipped cream and fresh peach topping until just before serving for the best texture.
Q: Can I use frozen peaches instead of fresh?
A: Absolutely. Just thaw them completely and drain any excess liquid before cooking them down into the filling.
Q: Do I need to bake this in a water bath?
A: While not required, using a water bath (or placing a pan of hot water in the oven) helps prevent cracking and keeps the cheesecake creamy and smooth.
Q: How do I know when the cheesecake is done baking?
A: The edges should be set, and the center should have a slight jiggle. It will continue to set as it cools and chills.
Q: What’s the best way to serve it?
A: Serve chilled but slightly softened, topped with a big swirl of cinnamon whipped cream, extra peaches, and a spoonful of golden crumble.
Q: Can I skip the whipped cream?
A: You can, but it adds a lovely lightness and spice that balances the creamy filling and tart peaches beautifully.
Check out my other cheesecake recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this mini peaches n’ cream crumble cheesecake. Happy baking!
